Heat 3 tablespoons of the oil in a flameproof casserole or Dutch oven and cook the carrots, onion, shallots and garlic cloves until softened, about 5 minutes. Pour in the wine and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes. Cool. Place the wild boar in a deep bowl with the parsley, thyme and bay leaves. Sprinkle with 1 tablespoon of salt. Add the remaining oil to the marinade and pour the marinade over the wild boar. Cover and refrigerate for one to three days. Remove the meat from the marinade and dry thoroughly with paper towels. Strain and reserve the marinade and marinade vegetables. Preheat the oven to 350F. In a large ovenproof casserole or dutch oven brown the meat and bacon. Pour in 1 1/2 cups of the strained marinade and bring to a boil. Transfer the casserole to the oven and roast for 1 hour, basting the meat often and adding more marinade if the pan gets dry. After 1 hour, cover and continue cooking for 45 minutes. Soak the raisins and pine nuts in the Madeira. Remove the meat from the cooking liquid and keep warm. Bring the cooking liquid to a boil on top of the stove and cook until reduced by half. Strain. Season with freshly ground black pepper. Stir the raisins, pine nuts and Madeira into the sauce and heat through. Whisk a little water into the cornstarch in a small bowl and stir this mixture into the cooking liquid. Bring to a boil. Just before serving, whisk the butter, little by little, into the sauce. Do not boil the sauce. Serve with a celery root, apple and potato purÄe.
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5 1/2 lbs haunch or saddle of wild boar or venison
